Harissa Chicken Sweet Potatoes (Printable Version)

A vibrant dish combining spicy harissa chicken thighs with tender caramelized sweet potatoes and onions.

# What You Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons harissa paste
03 - 2 tablespoons olive oil
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon ground cumin
06 - 1 teaspoon salt
07 - ½ teaspoon black pepper
08 - 2 garlic cloves, minced

→ Vegetables

09 - 2 large sweet potatoes, peeled and cut into 1-inch cubes
10 - 1 red onion, cut into wedges

→ Garnish

11 - 2 tablespoons fresh cilantro or parsley, chopped
12 - 1 lemon, cut into wedges

# How to Make It:

01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, combine harissa paste, olive oil, smoked paprika, ground cumin, salt, black pepper, and minced garlic; mix thoroughly.
03 - Add chicken thighs to the bowl and toss to coat evenly with marinade. Let rest for at least 10 minutes or refrigerate up to 2 hours for enhanced flavor.
04 - Place sweet potato cubes and red onion wedges on the prepared baking sheet. Drizzle with olive oil, season lightly with salt and pepper, toss gently to coat, and spread in an even layer.
05 - Arrange the marinated chicken thighs atop the vegetables evenly.
06 - Roast in the preheated oven for 40 to 45 minutes until the chicken reaches an internal temperature of 165°F and sweet potatoes become tender and caramelized.
07 - Transfer to serving plates, garnish with chopped cilantro or parsley, and accompany with lemon wedges.

# Expert Advice:

01 -
  • One sheet pan means less cleanup, and the vegetables roast alongside the chicken so everything finishes together.
  • The harissa-spiced skin gets crackling and golden while the sweet potatoes turn caramelized and jammy.
  • It tastes impressive enough for guests but comes together faster than you'd expect on a busy weeknight.
02 -
  • Don't skip the skin-on chicken—it's what gives you that satisfying crispy edge and keeps the meat underneath from drying out.
  • If your sweet potatoes are cut too small, they'll burn before the chicken finishes; if they're too large, they'll still be hard when the chicken is done.
  • Harissa brands vary wildly in heat level and ingredient lists, so taste yours before you commit the full amount to the bowl.
03 -
  • If your oven runs cool, bump the temperature up to 230°C (450°F) and check a few minutes earlier; every oven is different, and you want that chicken skin crackling.
  • Pat the chicken thighs dry with a paper towel before marinating—dry skin crisps better than damp skin, and it's an easy win.

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